No Bake Fall Cheesecake Bites (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
8 oz cream cheese, softened
02 -
1/3 cup powdered sugar
03 -
2/3 cup pumpkin puree
04 -
1 teaspoon pumpkin pie spice
→ Coating & Crumbs
05 -
1 1/2 cups graham cracker crumbs
06 -
1 1/2 cups gingersnap crumbs
07 -
12 oz white almond bark
08 -
1 cup orange candy melts (optional, for drizzle)
# Instructions:
01 -
Beat the softened cream cheese with powdered sugar until smooth, then blend in pumpkin puree and pumpkin pie spice until well combined.
02 -
Mix in both graham cracker and gingersnap crumbs until everything is evenly incorporated. Refrigerate the mixture for 2 hours.
03 -
Roll the chilled mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill for another 30 minutes.
04 -
Melt white almond bark in 30-second microwave intervals, stirring between each. Dip each chilled ball in the melted coating and place back on parchment to set.
# Notes:
01 -
For perfect consistency, add more crushed graham crackers if mixture is too soft, or let it warm slightly if too firm
02 -
Can be made 2-3 days ahead and stored in the refrigerator
03 -
Freezes well for up to one month - thaw in refrigerator before serving